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and cakes that are cooked so as to retain their shape during the cooking process. In determining the size of the loaf, the cook or baker must take into consideration the need for heat to penetrate the loaf evenly during the cooking process, so that no parts are overcooked or undercooked. Many kinds
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or loaf pan because some kinds of bread dough tend to collapse and spread out during the cooking process if not constrained; the shape of less viscous doughs can be maintained with a bread pan whose sides are higher than the uncooked dough. More
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bread are distinctly squared, with well-defined corners on the bottom of the loaf. Loaves of rectangular shape can be made more or less identical, and can be packed and shipped efficiently.
354:, which meant bread baked in an oven (and, probably, made with yeast), as different from a l-iepekha, which was a flat cake moulded (liepiti) from paste, and baked on charcoal.
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doughs can be hand-molded into the desired loaf shape and cooked on a flat oven tray.
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Slavic langues retain many Gothic words, reflecting cultural borrowings: thus
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derive from this Proto-Germanic word, which was also borrowed into Slavic (
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Artisan Bread: Techniques & Recipes from New York's
Orwasher's Bakery
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American
Heritage Dictionary of the English Language, 4th ed, 2003.
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The same principle applies to non-bread products such as
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75:. It is common to bake bread in a rectangular
71:quantity of food, typically and originally of
104:The modern English word loaf is derived from
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326:. Cambridge University Press. p. 79.
218:, a type of food served in some US prisons
212:, a meat dish shaped in the form of a loaf
206:, a sweet dark bread, sometimes with fruit
350:, or, rather, from the more ancient form
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200:, an English double-decker loaf of bread
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367:"The Etymology of the Word 'Bread'"
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257:The Well-filled Microwave Cookbook
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271:Stanley Cauvain, Linda S. Young,
111:, 'bread', which in turn is from
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255:Victoria Wise, Susanna Hoffman,
224:, a solid form of refined sugar
1:
369:. Bon Appetit. 2 August 2013
67:) is a (usually) rounded or
40:takes round loaves of fresh
16:Usually rounded mass of food
308:Online Etymology Dictionary
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342:, (bread) from an earlier
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273:Technology of Breadmaking
322:Diakonov, I. M. (1999).
188:) languages as well.
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21:Loaf (disambiguation)
324:The paths of history
19:For other uses, see
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373:30 September
371:. Retrieved
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346:from Gothic
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153:and modern
134:Old Frisian
106:Old English
44:out of the
333:0521643988
235:References
222:Sugarloaf
216:Nutraloaf
204:Malt loaf
120:Old Norse
116:*khlaibuz
100:Etymology
77:bread pan
410:Category
352:hlaibhaz
210:Meatloaf
192:See also
183:Estonian
89:meatloaf
344:khleiba
303:"bread"
176:Finnish
169:Russian
127:Swedish
82:viscous
48:with a
416:Breads
386:Portal
348:hlaifs
330:
162:Polish
155:German
144:hlaifs
141:Gothic
123:hleifr
69:oblong
65:loaves
340:khleb
179:leipä
172:khleb
165:chleb
151:hleib
73:bread
42:bread
38:baker
28:Bread
400:Food
375:2016
328:ISBN
186:leib
158:Laib
137:hlef
109:hlaf
57:loaf
50:peel
46:oven
130:lev
92:of
61:pl.
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336:.
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280:^
264:^
181:,
167:,
146:,
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55:A
36:A
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311:.
59:(
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